Bake these cupcakes, but don't frost them. Place in an airtight container and freeze. A few hours before serving, remove them from the freezer, frost and decorate.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.